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Cassata siciliana
A baroque cake of sponge, ricotta, green marzipan and glossy candied fruit. The modern recipe was codified in 1873 by the Palermo pastry chef Salvatore Gulì.
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A baroque cake of sponge, ricotta, green marzipan and glossy candied fruit. The modern recipe was codified in 1873 by the Palermo pastry chef Salvatore Gulì.
Available after you mark it as done.